Deep-fried and addictive, the sweet little cakes called fritters are tasty blends of sweet and savory ingredients. Calling on corn, seafood, or apples, these easy recipes make crispy and delicious fritters every single time.See Popular Fritters Recipes
These delicate and slightly sweet fritters from Devi Garh palace-hotel are deliciously flecked with cilantro leaves and held together simply by the starch in the corn. A dusting of flour just before they're pan-fried gives them a light, crisp crust. For a richer flavor, cook the fritters in unsalted butter instead of vegetable oil.
Farm fresh kernels of corn serve double duty in this recipe that can be used as both an appetizer and main dish.
Serve these sweet dough and fruit fritters for breakfast, brunch, or as a an appetizer or dessert.
Savory fritters, filled with walnuts, Parmesan cheese, and rosemary, make for an appetizer that guests will remember.
In Mexico, these fritters are often served at Christmas. Some sprinkle them with cinnamon sugar while others prefer them with a drizzle of cinnamon syrup.
Tart apples and a lemony batter add a tasty tang to these fun fall fritters--great for snacks or a quick dessert.
This cornmeal fritter recipe is a delicious example of a Southerner's staple.
An apple pie spice glaze is drizzled on these homemade doughnuts right before serving. Set these out at breakfast or brunch and watch them disappear.
Try these as an appetizer, served with , as a side with grilled chicken or fish, or for breakfast with maple syrup.
Savory, smoky and slightly sweet, these are great with roast pork loin, a hearty bowl of black bean soup or barbecued chicken legs and coleslaw. Dotted with creme fraiche, they make an exotic appetizer.
The story of Hanukkah tells of the miracle oil that was only supposed to last one day but actually burned for eight days. Hence, eight days of celebration, eight days of latkes (potato pancakes), donuts, fritters, and other foods cooked in oil. Also, until last year, eight days of our kids nagging, whining, and demanding presents.
Knee high by the fourth of July, and on the grill or bust in August (ok, not a great rhyme, but it's our warm-weather mantra). Just-picked corn is what's on our summer menus -- whether that means corn on the cob or succotash or fritters or just about any shape those gorgeous yellow and white kernels want to take. In this recipe, corn relish gives a tasty oomph to a simple grilled salmon that's lightly seasoned with salt, pepper and barbecue sauce. The relish has depth because, like the salmon, the corn first takes a turn on the grill.read more
Yes, on this day before Thanksgiving, Americans are talking turkey. But what kind of turkey? Well, if you go by Google, most Americans are looking to deep-fry their birds this year, according to Today. They're also getting healthier, with searches for "vegan Thanksgiving" up 35 percent and searches for "gluten-free" up 53 percent over last year. Of course, "Thanksgiving catering" searches also rose 12 percent over 2011 -- so plenty of folks seem to be thankful for not messing up their kitchens this year, too. As for side dishes, popular recipe searches include gravy, cranberry sauce, mashedread more